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For almost a month now, I am on leave from work (the reason I would tackle in another blog post). Ideally, the leave is intended for me to rest but as I am already a mother, I can’t afford to just lie in bed all day. I took advantage of this vacation to bond with my daughter and do some of the things I always wanted to do but can’t find the time for it. One of them is to do a lot of cooking. I have tried dishes that I have never cooked before like ginataang alimasag with sitaw and kalabasa, pininyahang manok, adobong galunggong, sinigang na buto-buto, etc. I know they are simple dishes but for someone who doesn’t really cook, I consider cooking those dishes an achievement (lol).

One of the dishes I tried to cook is pesang isda. The pesang isda I know is only a clear soup wih pechay, potatoes and tilapya with onions and pepper. But when I looked it up in the recipe book, there was a tomato sauce needed. The problem is, I don’ have a tomato sauce then. What I saw in my kitchen was a bottle of ketchup and so that’s what I used. My aunt said it tastes great (or maybe she is just hungry) Here is my pesang isda recipe:

Ingredients:

½ kilo tilapia

2 tbsps cooking oil

Garlic and onion

1 small tomato

2 cups water

Salt and pepper to taste

1 bunch of pechay

1 potato

¾ cup ketchup

1 teaspoon sugar

Procedure:

I fried the fish then set it aside.

I put cooking oil in a new pan then sautéed garlic and onion.

I added the tomato.

I then added the water and the ketchup. I let it simmer for five minutes.

I added salt and pepper and the sugar.

After 5 minutes, I put the potatoes and let it cook for 5 minutes.

When the potato is cooked. I added the pechay and the fish then let it cook again for 3 minutes.

Here is a picture. Sorry this is is actually what is left of the dish after we have eaten. I always forget to take a picture of a dish before we eat.